From Head to Tail

Try roasting whole fish for a tasty, low-fuss meal.

If you like fish that's moist, succulent, and unbelievably easy,
roasting whole is the way to go. It not only makes an impressive
presentation, but also requires almost no prep work-especially if
you ask a fishmonger to help. (Request a fish that's cleaned and
scaled, with no gills or fins.) Then just add aromatics such as
sliced lemons or fresh herbs and you'll have a meal that's
flavorful from the inside out.

Catch of the DayThe availability of whole fish varies from coast to coast. If
you live in the Pacific Northwest you can easily find whole wild
salmon, whereas snapper is probably more prevalent in the Southeast
and trout in the Northeast. Other common catches include bass,
pompano, tilapia, and rockfish. Look for whole fish at seafood
markets, specialty stores, or even supermarkets and membership
warehouses.

• A whole fish can serve one to six people. Plan on about
one pound per person.

• Fish should be cleaned, trimmed of fins, rinsed, and
patted dry.

• Whole fish in the 1- to 2-pound range fit most baking
pans. For 3- to 4-pound fish, use a roasting pan at least 18 inches
long. If needed, lay the fish diagonally in the pan to gain a few
extra inches of space. The head and tail can overhang slightly as
long as the fish can lie somewhat flat to ensure even cooking.

• Cover the pan loosely with foil to ensure maximum
moistness. Or roast uncovered to produce a crisp exterior and
tender flesh with concentrated flavor.

• A whole fish is done when the eyes have turned white and
the flesh flakes easily with a fork. Figure on 15 minutes of
cooking time for the first pound, plus five to 10 minutes for each
additional pound.